December 22, 2020

Our New Years Eve Box is here!

For this most anticipated New Years Eve, Chris has cooked up a decadent, dippable, sippable party in a box. If you haven’t been able to snag a Clover meal box (they keep selling out!) this one might be our crowning glory, focused on rich finger food and sparkly drinks, and designed to be unpacked and spread out for hours of snacking with minimal prep. Choose your size (2-10 people) then select pickup or free delivery for 12/30 or 12/31. 

To set up your celebration, surround our massive rainbow of dips and spreads with pickled Winter Moon Roots for dipping, house potato chips dusted with paprika, nacho cheesy popcorn, marinated mushrooms and more. Pull a bubbling cheesy brussels dip out of the oven, along with a goat cheese mushroom bruschetta. Heat up a “stupidly yummy” three cheese sourdough pizza from Richard Bourdon at Berkshire Mountain Bakery. Sneak two Flour sticky buns for yourself, or quarter them for everyone to enjoy.

For the first time ever, Clover Meal Boxes will have boozeWe’ve teamed up with cocktail wizard Jared Sadoian of Craigie on Main to make wintery-tinged cocktail kits; add ice and optional mixers from your own liquor cabinet (we’ve got a nonalcoholic version too)

Don’t forget to add a Midnight Breakfast Box. We’re bringing cheesy grits back onto the menu for the first time in 4 years and welcoming sunchoke season with our decadent sunchoke truffle breakfast sandwiches.

🥂 The full menu 🥂

A rainbow of dips
Our favorite spreads and dips of 2020. 
– Silky organic hummus with all the fixings (tahini, olive oil, za’atar)
– Jalapeño cream cheese spread with honey sriracha drizzle (if you were a fan of the Bridgewater sandwich, you’re going to want this)
– Whipped local black bean lime dip (remember me from the Venezuelan Plantain sandwich?)
– Romesco sauce (addictive Spanish red pepper dip)

Fondue without the pot
The Clover version of spinach-artichoke dip has thinly sliced local Brussels sprouts (in season, way yummier than spinach). Pop the tray into the oven til it’s warm and bubbling. Set it on your buffet table with a plate of sliced Clover pita, then visit it multiple times over the course of the night.
– Cheesy Brussels “spinach-artichoke” dip
– Fresh-baked Clover pita bread 

Pickly things
Perfectly sized for dipping. Everything made in house. 
– Marinated Rhode Island Mushrooms
– Assorted pickles (cucumbers, peppers, onions, and Winter Moon Roots carrots)
– Marinated olives

Crispy and Crunchy
Everything made in house. Designed to pair well with our warm or cold dips. 
– Spiced nuts
– Beautiful smoked paprika potato chips with Mid Isle Farm potatoes
– “Dorito” popcorn – cheesy, smoky, spicy popcorn that pairs well with alcoholic or non alcoholic beverages.

Meatballs on Toothpicks!
Juicy house meatballs made with Impossible Foods meat made from plants. 
– Impossible meatballs in house-made tomato sauce
– Toothpicks for serving

Build your own Bruschetta Kit
Slice one of Richard’s beautiful ciabatta and pile it high with goat cheese, mushrooms and garnish, then stick it into the oven til it’s melty and golden.
– Berkshire Mt. Bakery ciabatta bread
– Assorted Rhode Island mushrooms (including king oyster, blue oyster, shiitake, and crimini)
– Goat cheese spread

A whole pizza from Berkshire Mountain Bakery
Warm this up for your crew after the drinks have gotten going, or slice it into bite-sized pieces for early kid-friendly reveling.
– Heat-and-serve Three Cheese Pizza made by Richard Bourdon and his team at Berkshire Mountain Bakery

Jared Sadoian Cocktail #1: Lemon Ginger Black Tea
– 4oz bottle of non-alcoholic mixer containing lemon, ginger, and black tea syrup. Add whiskey, aged rum, or gin for an adult cocktail or sparkling water for a family-friendly mocktail.

Jared Sadoian Cocktail #2: Maple and Mole (contains alcohol)
– 4oz bottle of alcoholic mixer containing Palo Cortado sherry, maple syrup, and chocolate mole bitters. Add amaro, spiced rum, or honey whiskey for an adult cocktail. 

Long live Sticky Buns!
The most popular collab we did in 2020! We want you to enjoy it one more time. 
– 2 mini sticky buns from our friend Joanne Chang of Flour Bakery.

🥂 Add supplemental items to complete your celebration 🥂

🌃A Midnight Breakfast Box featuring our elusive cheesy grits (as rare as Jupiter and Saturn aligning in the sky) and decadent truffle breakfast sandwiches featuring one of our favorite winter veggies.


🍾 A bottle (or two) of bubbly for the countdown.
We’ve got 3 types at 3 price points: from SpainFrance, or Italy.

🧀 The super-popular Puritan & Co cheese board is back and it’s turbo charged! One board feeds two people, add more for extra guests.

🥂 Elderflower, hibiscus and more. Browse special extra cocktail or mocktail kits from award-winning cocktail wizard Jared Sadoian.

☕ We know you might need coffee the next day. Start the year a bag of George Howell’s Montecarlos.

Final note: This box is likely to sell out and there are only a few days to order.

Order by Monday 12/28 at 5pm for pickup or delivery (free over $60 within delivery range) on December 30. Order by Tuesday 12/29 at 5pm to get a box on New Years Eve.

Recent Posts

May 24, 2023
I recently learned that garlic has 4 stages that it goes through on its journey to become the cured stuff you’re probably used to seeing. This year I learned about Green Garlic. It’s the mild, sweet, un-cured bulb, plus the fresh green shoots. We got our hands on a super limited crop from Red Fire out in Granby, and so we decided to see if we could incorporate it into every single different type of box we make next week…
May 23, 2023
We’ve intentionally steered clear of bowls for a long time. If you see Ayr tomorrow, ask him why : ) Tomorrow (5/24) we’re starting a 2-week test of bowls at CloverNTV, our restaurant in Newtonville. If it goes well, this could represent the beginning of one of the bigger changes our menu has EVER seen. We’re hoping we’ve cracked the code to bowls that are seasonal, carefully-composed, easy to carry, and craveable – all the things we love about bowls, and none of the things we don’t.
May 18, 2023
I used to eat Cheesy Grits almost every morning, and if you were eating with us around 2017, I bet you did too. We took our Plimoth-ground-grits off the menu for a little while, but now they’re back at all locations (except for the HUB for the time being). Stop in for breakfast during the next 2 weeks – we’re aiming for these to be hot and ready at 8am and we’ll be selling them til they’re out. The staff has been waking up extra early and adding a lot of extra whisking to their mornings, so we’d love to hear what you think. If you’ve never had our Cheesy Grits before, here are some things you should know….
May 16, 2023
What is Chris eating? When we toured the field at Siena, the crew was planting dahlia tubers. They get planted in warm soil, will grow all summer and will be ready for harvest in the fall. They reminded us of sunchokes, so we got to talking about whether the tubers are edible and it turns out they are! Are they delicious?
May 15, 2023
Do you want a beautiful box of produce for a fraction of what you’d pay in the grocery store? Do you want to invest in a farm’s success and be with them throughout the harvest season? Do you think you hate eggplants but you’ve just never had a good one? It might be time to look into a CSA (or farmshare).
May 5, 2023
I remember exactly the moment we started celebrating May the 4th (“May the Force” be with you). We were on a planning call about meal boxes and we were talking about how we were going to launch our Taco Tuesday program on Cinco de Mayo (May the 5th). Chris accidentally said “May the 4th” and Ayr said, “May the 4th! We should do a Star Wars Box!”
April 24, 2023
If you’ve been reading for a while you probably know we hate waste. Most of the time, minimizing waste is pretty unglamorous, but every once in a while our mission to reduce waste takes us to some very cool places. I look after Clover’s grocery marketplaces (including our Assembly Row grocery store). A few months ago I noticed that the marketplaces were going through a lot of our paper bags. They’re compostable, which is great. But I think the best bag is one you can use over and over again.
April 22, 2023
Few people know that Clover is environmental activism. This is by design.  And it works. We do these customer surveys and see that 9 out of 10 Clover customers are NOT vegetarian. Yet I’m constantly troubled by conflicting feelings about the approach we’ve taken.
April 10, 2023
Over the next 3 weeks, on a rolling schedule, most Clovers are going to be giving out a free hot or cold George Howell Montecarlos coffee to anyone who stops in between opening and 11 am. No strings— we just want to see you all and talk about coffee!! George Howell’s Montecarlos is a single-origin coffee we love for our pour-overs…
March 30, 2023
Each year, early spring is a busy time at the Clover kitchen because we have 2 of our tastiest boxes, usually back-to-back. For the Passover box, a lot of care goes into the kashering of the kitchen, with Rabbi Dolinger coming in to ensure the box is totally Kosher for Passover via Lighthouse Kosher.
March 15, 2023
That photo is corn fritters drizzled with maple syrup. We just started frying them up for a 2pm special – and they’re an element of our Maple Meal Box. If you head away from the city this time of year, you’ll see signs for sugar shacks, where maple sap gets boiled down into syrup and little restaurants pop up to serve pancakes, corn fritters, cider donuts, and dill pickles (to cut through the sweetness of the fresh syrup).
February 28, 2023
You’ve been asking! And finally we can announce: sunchokes are here, starting tomorrow, 3/1. Thanks to Pete’s Greens in VT for getting us local sunchokes. At breakfast we’ll be making The Sunchoke Truffle: fluffy house-baked pita, creamy truffled butter, caramelized onions, a 6.5 minute egg, and thin, crispy sunchoke slices. At lunch and dinner: The Sunchoke Mushroom: scallion-black-pepper mayo, fresh arugula, roasted crimini mushrooms, fried brined onions, and roasted sunchokes. But what IS a sunchoke?